Egg Products
AssigneeCargill, Incorporated
InventorsJohn D. Efstathiou, Laura Huston, Jill M. Morriss
Life of this patent
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Abstract
Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.
Claims27
A method for producing a processed egg material comprising treating cooked egg material with pressure of about 300–600 MPa at a temperature of about 4–65° C., wherein the cooked egg material comprises a food grade antimicrobial agent.
A method for producing a processed egg material comprising:
- (a) preparing scrambled egg material;
- and
- (b) treating the scrambled egg material with pressure of about 300–600 MPa at a temperature of about 4–65° C.
A method for producing a processed egg material comprising:
- (a) preparing cooked egg material by:
- (i) freezing egg yolk material;
- (ii) combining the frozen egg yolk material and liquid egg white material to provide a combined egg material;
- and
- (iii) cooking the combined egg material;
- (b) treating the cooked egg material with pressure of about 300–600 MPa at a temperature of about 4–65° C.
Dependencies are inferred from the claim text.